By LINA AMENT

Staff Intern

While roaming the aisles of local grocery stores, shoppers are noticing a rise in organically produced food products. The USDA Organic labels are becoming more commonplace. But what does “organic” mean?

The hype surrounding organic food has become wide spread. With growing support from food chains such as Trader Joe’s and Whole Foods Market, organic food is becoming  a mainstay in stores and kitchens everywhere.

According to MayoClinic.com, the term “organic” refers to the way farmers grow and process agricultural products such as fruits, vegetables, dairy and meat.

Organic produce gets a good rep because of the way it is grown. Without the added hormones and other differences that are found in conventionally-grown foods, organically produced food is becoming a hot target for shoppers.

FROM THE GROUND UP

Jane Sooby, the Organic Research Specialist for the Organic Farming Research Foundation, said that organic farming has many benefits, such as building soil quality.

“In essence, organic agriculture does not use synthetic fertilizers or pesticides,” Sooby said.

“The produce has the means to cycle nutrients naturally, which reduces the amount of purchased fertilizers. The price of fertilizer is sky high so it is much more economical in the long run. It’s the future of food production.”

Sooby also explained that when soil is improved, plants tend to have a higher quality and the ability to fight off diseases on their own.

MORE THAN JUST PLANTS

Organic farmers also use alternative methods when raising livestock.

“In general, organic animals need to be fed organic feed and not receive any feed that has been treated with chemicals. Animals are also not allowed to receive antibiotics or hormones,” Sooby said. “If the animal does get sick they are required to treat the animal with antibiotics but are no longer allowed to sell the animal as organic.”

Sooby added that while conventional farms keep live stock in containment systems, organic animals have a pasture requirement to accommodate natural behaviors.

According to organicfoodcouncil.org, these particular methods of agricultural care require higher costs in transportation, storage and labor. In addition, extra maintenance is needed to prevent contamination from synthetic chemicals for neighboring conventional farms. These needs in turn raise the price of the goods in stores.

There has been dispute as to whether organic food is more nutritious than conventional food. Though no studies can show that one is better than the other, organic milk has become popular because hormones are not used.

“Conventional milk contains a bovine hormone which makes cows produce more milk,” Sooby said. “The cows begin to produce milk in an unhealthy fashion and create infections in their utters.”

Julie Thams, a physicians assistant at the Graham Health Center said she supports organic food because of lack of pesticides used when growing the food, but would not rule out non organic options.

“Organic food creates a safety profile,” Thams said. “However, it can be cost restrictive. I would recommend natural food products of the earth, such as whole grains and good nutritional elements.”

WORTH THE PRICE?

With developing knowledge about organic food, college students have begun to consider it a rational option.

Rob Meyer, former student body president, said he tries to fit some organic food into his diet.

“I go out to dinner a lot, but when I grocery shop I try to buy as much organic as I can,” Meyer said. “I eat organic because it is healthy and more natural.”

Organic food is on the expensive side but some people think the cost is worth it because they believe the food tastes better, due to its more natural production.

“I think processed foods taste better but I have gotten used to the taste,” Meyer said.